黄花菜热风干燥动力学与维生素C降解动力学研究
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摘要
该文研究热风干燥温度(50、60、70℃和80℃)对黄花菜干燥动力学(水分比、干燥速率、有效扩散系数、活化能)和维生素C降解动力学的影响。结果表明,黄花菜的干燥以降速阶段为主,随干燥温度的升高干燥时间显著缩短,水分有效扩散系数(D_(eff))显著升高。水分扩散活化能(E_a)与水分含量(M)呈指数关系:E_a=37.886 85exp(-M/1.739 28)+25.272 19。黄花菜干燥过程中维生素C降解呈Weibull模型,R~2>0.99,其降解的活化能(E_a)为72.25 kJ/mol。
Drying kinetics(including moisture ration,drying rate,effective diffusivity and activation energy)and V_Cdegradation kinetics in daylily flower buds were investigated during hot air drying(50,60,70℃,and80℃).Results showed that increasing drying temperature caused shorter drying times and higher moisture effective diffusivity(D_(eff)),and falling rate periods played a predominant role.The relationship between E_aand water content(M)is exponential,E_a=37.886 85exp(-M/1.739 28)+25.272 19.The degradation of V_Cshowed Weibull model,R~2>0.99,and the activation energy(E_a)of the degradation was 72.25 kJ/mol.
Drying kinetics(including moisture ration,drying rate,effective diffusivity and activation energy)and V_Cdegradation kinetics in daylily flower buds were investigated during hot air drying(50,60,70℃,and80℃).Results showed that increasing drying temperature caused shorter drying times and higher moisture effective diffusivity(D_(eff)),and falling rate periods played a predominant role.The relationship between E_aand water content(M)is exponential,E_a=37.886 85exp(-M/1.739 28)+25.272 19.The degradation of V_Cshowed Weibull model,R~2>0.99,and the activation energy(E_a)of the degradation was 72.25 kJ/mol.
引文
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[19]GuinéR P F,Pinho S,Barroca M J.Study of the convective drying of pumpkin(Cucurbita maxima)[J].Food and Bioproducts Processing,2011,89:422-428
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[24]Xanthopoulos G,Yanniotis S,Talaiporou E.Influence of salting on drying kinetics and water diffusivity of tomato halves[J].International Journal of Food properties,2012,15:847-863
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[26]Prachayawarakorn S,Tia W,Plyto N,et al.Drying kinetics and quality attributes of low-fat banana slices dried at high temperature[J].Journal of Food Engineering,2008,85:509-517
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[30]Scala K D,Crapiste G.Drying kinetics and quality changes during drying of red pepper[J].LWT-Food Science and Technology,2008,41:789-795
[31]Cruz R M S,Vieira M C,Silva C L M.Effect of heat and thermosonication treatments on watercress(Nasturtium officinale)vitamin C degradation kinetics[J].Innovative Food Science and Emerging Technologies,2008,9:483-488
[32]Lima M,Heskitt B F,Burianek L L,et al.Ascorbic acid and degradation kinetics during conventional and ohmic heating[J].Journal of Food Processing Preservation,1999,23:421-434
[2]甘斯佳.黄花菜组合干燥法工艺条件研究[J].江西食品工业,2011(1):41-43
[3]杨大伟,夏延斌.脱水黄花菜加工过程中的非酶促褐变抑制条件[J].湖南农业大学学报,2003,29(4):345-348
[4]杨大伟,夏延斌.脱水黄花菜加工过程中褐变抑制条件的研究[J].食品与发酵工业,2003,29(8):48-52
[5]许国宁,吴素玲,孙晓明,等.黄花菜真空冷冻干燥工艺优化研究[J].食品工业科技,2013,34(2):290-293
[6]郭向明,崔清亮,李斐,等.基于响应面的黄花菜冷冻干燥工艺参数优化[J].农机化研究,2013,12:120-124
[7]潘年龙,王孝荣,吴凯,等.黄花菜热泵干燥前后香气成分分析[J].食品科学,2013,34(18):258-262
[8]AOAC.Official methods of analysis of the association of official analytical chemists,15th edition[M].Washington DC:Association of Official Analytical Chemists Press,1990
[9]Sharma G P,Prasad S.Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying[J].Journal of Food Engineering,2004,65:609-617
[10]Wang Z F,Fang S Z,Hu X S.Effective diffusivities and energy consumption of whole fruit Chinese jujube(Zizyphus jujuba Miller)in microwave drying[J].Drying Technology,2009,27:1097-1104
[11]Saravacos G D,Raouzeos G S.Diffusivity of moisture in air-drying of raisins[J].Drying Technology,1986,4(4):633-649
[12]Akgun N A,Doymaz I.Modelling of olive cake thin-layer drying process[J].Journal of Food Engineering,2005,68(4):455-461
[13]San J N,Lozano M,Garcia P P,et al.Dehydration kinetics of red pepper(Capsicum annuum L var Jaranda)[J].Journal of the science of food and agriculture,2003,83:697-701
[14]魻zdemir M,Devres Y O.The thin layer dryingcharacteristics of hazelnuts during roasting[J].Journal of Food Engineering,1999,42(4):225-233
[15]Madamba P S,Driscoll R H,Buchle K A.The thin-layer drying characteristics of garlic slices[J].Journal of Food Engineering,1996,29(1):75-97
[16]Tiwari B K,O'Donnell C P,Muthukumarappan K,et al.Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice[J].LWT-Food Science and Technology,2009,42:700-704
[17]Marfil P H M,Santos E M,Telis V R N.Ascorbic acid degradation kinetics in tomatoes at different drying conditions[J].LWT-Food Science and Technology,2008,41:1642-1647
[18]Zheng H,Lu H.Use of kinetic,Weibull and PLSR models to predict the retention of ascorbic acid,total phenols and antioxidant activity during storage of pasteurized pineapple juice[J].LWT-Food Science and Technology,2011,44:1273-1281
[19]GuinéR P F,Pinho S,Barroca M J.Study of the convective drying of pumpkin(Cucurbita maxima)[J].Food and Bioproducts Processing,2011,89:422-428
[20]Zielinska M,Markowski M.Air drying characteristics and moisture diffusivity of carrots[J].Chemical Engineering and Processing:Process Intensification,2010,49:212-218
[21]Azzouz S,Guizani A,Jomaa W,et al.Moisture diffusivity and drying kinetic equation of convective drying of grapes[J].Journal of Food Engineering,2002,55:323-330
[22]Rafiee S,Keyhani A,Jafari A.Modeling effective moisture diffusivity of wheat(Tajan)during air drying[J].International Journal of Food Properties,2008,11:223-232
[23]Rafiee S,Sharifi M,Keyhani A,et al.Modeling effective moisture diffusivity of orange slice(Thompson Cv.)[J].International Journal of Food Properties,2010,13:32-40
[24]Xanthopoulos G,Yanniotis S,Talaiporou E.Influence of salting on drying kinetics and water diffusivity of tomato halves[J].International Journal of Food properties,2012,15:847-863
[25]Ruiz-López,I I,Ruiz-Espinosa H,Arellanes-Lozada P,et al.Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products[J].Journal of Food Engineering,2012,108:427-435
[26]Prachayawarakorn S,Tia W,Plyto N,et al.Drying kinetics and quality attributes of low-fat banana slices dried at high temperature[J].Journal of Food Engineering,2008,85:509-517
[27]Rizvi S S H.Thermodynamic Properties on Foods in Dehydration[M].New York:Marcel Dekker,1986
[28]Wang Z F,Sun J H,Liao X J,et al.Mathematical modeling on hot air drying of thin layer apple pomace[J].Food Research International,2007,40:39-46
[29]Manso M C,Oliveira F,Oliveira J C,et al.Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions[J].International Journal of Food Science and Technology,2001,36:303-312
[30]Scala K D,Crapiste G.Drying kinetics and quality changes during drying of red pepper[J].LWT-Food Science and Technology,2008,41:789-795
[31]Cruz R M S,Vieira M C,Silva C L M.Effect of heat and thermosonication treatments on watercress(Nasturtium officinale)vitamin C degradation kinetics[J].Innovative Food Science and Emerging Technologies,2008,9:483-488
[32]Lima M,Heskitt B F,Burianek L L,et al.Ascorbic acid and degradation kinetics during conventional and ohmic heating[J].Journal of Food Processing Preservation,1999,23:421-434